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I Tried 5 Breakfasts From 5 Countries (Ukraine, Jamaica, Venezuela, Albania, Mauritius)

hi i'm beryl and the theme for today's,video is breakfast we have five,breakfast dishes from five countries so,let's get started,hi everyone my name is evelina i'm from,ukraine and currently live in quintana,the dish i wanted to share with you it's,a cottage cheese bag which in my,language called serna's epikanka but,basically translates like,baked cottage cheese i remember this,dish from my childhood from kindergarten,and i think many ukrainian people out,there also remember it basically it's,just lazy version of our,cottage cheesecakes called serenity for,this dish you need only few basic,ingredients it's cottage cheese,eggs raisins some semolina sugar and,vanilla sugar you just mix everything up,and bake it served cold or hot with,condensed milk or jam or sour cream on,top i like this dish because it's easy,to make feeling and has memories of my,childhood,this smells so good and like,i'm really intrigued by this,it's like as if bread pudding and,cheesecake combined to make something,perfectly in the middle,i left the raisins to plump up in water,overnight and like they're so juicy i,like raisins though i've learned on this,channel to like raisins because so many,dishes have had raisins in it where i've,been like,what are raisins doing in here now i,like them,well,the most important ingredient in this is,the cottage cheese and in the united,states cottage cheese is kind of like,occurred,in a milky oh god describing cottage,cheese is very bizarre but it's not the,same as cottage cheese in eastern europe,it's more similar to a farmer's cheese,that you can get at your supermarket you,could probably use western style cottage,cheese if you drained all the liquid out,of it i also think it's pretty similar,to ricotta even though dakota cheese is,a little bit sweeter the artist behind,me is owen rival he is based out of,toronto canada i found this piece on my,instagram homepage and reached out to,him i just loved his work he said that,he describes his art as dramatized,versions of everyday life and i just,loved that concept i am leaving a link,in the description to his socials and,his website oh the last bite i get on my,spoon,my name is amalia i am from caracas,venezuela but i live in spain and right,now i'm in colombia,the dish i want to talk to you about,today is called arepasanbinas,arepasandinas are different from the,traditional arepas that everyone might,know from venezuela,they are made with wheat flour instead,of corn flour,during colonial times,wheat was only cultivated in this and,this region,so,this area was born,and they are very good they are,round and doughy and very dense slightly,sweet which goes really well with,all cheeses,there's this traditional cheese that is,a smoked andean cheese as well from the,andes region,and so if you can find any kind of,smoked cheese i think it will go really,well with this arepa alexa set a 15,minute timer but if not any cheese will,do even a cheddar or gouda or something,like that i think will be still amazing,let's traditional will be to have it,with avocado which is really good with,chorizo,even just plain with butter or some,cream cheese it's still amazing,and it's not very difficult to make i,wanted to highlight something from a,different region that is wasn't as well,known but this is still something that,people can make easily at home if they,want to,so i've made like a little,kind of breakfast sandwich out of this,because i realized that's the better way,i think to eat them versus putting,everything on top,hmm,oh,i do not eat enough smoked cheeses,honestly like yuck,i really liked this version of arepas,because often it's difficult to find the,right type of cornmeal and everybody has,white flour and so i thought this was a,great opportunity for a breakfast that,pretty much you could replicate anywhere,in the world the bread was pretty easy,to make i had just like one little issue,where i completely forgot to flower the,countertop,what do i do,okay just,wait,there amateur but you know i am an,amateur so,but i do feel like i'm getting better at,kneading,one day i will have a machine but in the,meantime i got these puppies hmm,these puppies i don't know they're,they are puppies,let's just get back to my arepantina,i have to say i'm kind of impressed with,myself and this is great i mean avocado,and smoked cheese is not a combination,that i probably would have ever thought,to put together,very satisfying,oh,i finished it,before we get to the next breakfast dish,let's talk about the sponsor for today's,video catalina crunch catalina crunch,has a range of products from cookies to,snacks to cereals uh breakfast episode,and with that in mind i'm going to be,making one of my favorite breakfasts,that i used to eat in college i'm gonna,be using their cereals they have eight,different flavors to choose from i'm,using their cinnamon toast today all of,their flavors were inspired by nostalgic,favorites from our childhood they are,keto friendly and the cereal has zero,suga

Traditional ALBANIAN BREAKFAST in Tirana & Rakija Flight | Tirana, Albania

Traditional ALBANIAN BREAKFAST in Tirana & Rakija Flight | Tirana, Albania

they have a very traditional home-style,dish your grandmother would make,good morning everyone i hope you're all,doing amazing this is david hoffman from,david's been here coming at you from,beautiful tirana albania the capital of,albania,i am super excited i'm finally back in,the balkans i'm in the smack center of,the city in scandal,back square behind us we have the,national museum of albania,we have the oldest mosque in the city,right here 18th century mosque,and here we have the monument of,scanderbeck he is a national hero,and this morning what we're going to do,is we're gonna start off with a,traditional albanian breakfast i am,super excited i'm super hungry and then,after that we're gonna explore the city,and then we're gonna try some,traditional delicious,rakia and i'm here with my guide annie,annie how you doing,hello great i'm doing great this is the,main square of,tirana he's our national hero his name,his real name is george castrioti,and since we are in the heart of albania,in tirana also the the main square,represent the unity of albania,the marble that are used for the for the,square of skanderbeg are taken from,different,uh zones different city of albania and,also the plants and also the trees that,we have,in the center of the square are taken,from different zones of albania so to,represent,the unity of the country here in the,capital of albania,so and also in my right side it is one,of the surviving,18th century mosque in tirana so now we,are going to have the breakfast in the,castle of tirana,and as we go there we'll see a lot of,colorful buildings,uh that are uh for the moment the most,important ministries of uh of albania,and uh as you can see there is a,difference between,the buildings in albania and all of them,represent a different kind of periods,that albania has been through,for example the building that you see,around dallas the colorful ones,there are the italian style buildings,yeah so right here in the smackdown of,the city it feels very european very,italian uh the country opened up in 91,and look i mean gorgeous and the,temperature is perfect by the way,i didn't think it was too hot this,morning you know it's summer it's august,it's gonna be really hot here in the,balkans yes every day is gonna be,scorching yeah yeah,beautiful and it's right here the castle,that is the pedestrian of tirana,this is the streets uh where the cars,are not allowed and it is only for the,people walking,uh it used to be also the national uh,theater here but it was was,destroyed lately during the quarantine a,lot of places to sit,i love the like right now sitting down,having a coffee if i smoked a cigarette,i would be smoking a cigarette too,i mean this is like perfect the,temperature is great and right here at,the end of the street we have,tirana castle beautiful family,and then in front of it you have all,these beautiful modern buildings look at,this so modern buildings,pedestrian walkway pedestrian street and,the castle,tirana castle toptani family,incredible so how old is this castle,18th century wow,so it actually has roots from the early,byzantine era so fourth and sixth,century but then it you know obviously,went through ottoman period,then eventually in the 18th century when,they built this castle,and here we go we're entering the castle,and so this castle isn't like a ruined,fortress this is more like a living,castle,so they've converted inside restaurants,they also have souvenir shops and over,here so we have a outdoor seating more,out there seating they love outdoor,seating here in albania,breakfast is right there sedan yes,perfect,so this is set in restaurant as you can,see it's a very farm,feel you know really rustic modern at,the same time,and here we're starting off with a w,espresso they were under italian,influence for,you know a little bit in the 90s so they,like their italian coffees,super strong and next to it we have,rakia,the national drink super strong,distilled grapes,wow that is good if you guys don't know,about this,in the balkans they love rakia each,country produces it,some countries do different things like,use honey apricots plums,here in albania traditionally it's,grapes so there's still grapes,and the reason why you have it in the,morning with your coffee is that it,helps your blood flow a lot of the old,men,especially like in north macedonia,albania they love drinking this in the,morning,i mean one shot and you're ready to go,it's like energy right,oh this is good i can't even believe i'm,doing this,in the morning and also in my house that,we do not have,a a space uh in the outside we do it in,the inside it's a little bit uh,uh it's a little bit difficult because,uh the,there are the grapes fermenting and,everything so it is,uh the smell it is very strong and we do,it we take turns to see all the process,of uh,of of boiling of of the grapes to,produce herkia so it's kind of in every,house,of albania wow so tasty it's strong but,at the same time,it's good it's not like

Awesome KOSOVO BREAKFAST!! Cheese & Pepper TAVA at River Bifurcation | Ferizaj, Kosovo

Awesome KOSOVO BREAKFAST!! Cheese & Pepper TAVA at River Bifurcation | Ferizaj, Kosovo

if you're a pepper lover a cream lover,cheese eat this,good morning everyone this is david,hoffman from david's been here coming at,you from beautiful ferris i,kosovo in the southern part of kosovo,today i'm here before cassioni,which is like a restaurant park this,place,is very unique because it has the second,only the second in the world,the forcation of a river so basically,this river comes here,and then splits into two so it goes into,the aegean sea and to the black sea,there's only two in the world one in,venezuela and this one,from the river of narrow demand,nerodemia river split in two parts and,is a,rare phenomenon that it happens in the,world so we are happy to have it here,we are going to check it now yeah so,we're gonna have some breakfast,we're gonna see the river the split of,the river i'm excited this is unique man,yeah this is very beautiful park to,bring the uh your family in fact,like a huge area for sure and it's only,about a five,minute literally walk from the city,center from the city's town,it's amazing so except the restaurant we,have here the,meals that 500 years old meals that make,the flower of,corn preparing it now it's,renovated because of from the help of eu,and over there we have the bifurcation,we're going to see it after the meals,and i love this place you can see right,here we have a mini stream,very beautiful nice cool air,you have a few different places to sit,over here you have this terrace,that terrace another terrace and here,this,is the old stone house huh it's uh,renovated but,the the meals are from 500 years ago so,we are going to see inside,it's they have four meals this is,awesome this is sort of like the place,we went to,wow 500 years old this yes like this,week you can see a lot in uh in our,territory albania kosovo this was the,easiest way to make some corn,cornflour in case you guys don't know,how this works it's very easy,they put the corn up there right then,they move it,the stone yeah right so it grinds it in,the water yeah from the water it grinds,it and then it makes,flour it's very easy they don't do it in,the winter months right now or winter,they do it usually in the summer months,and they store enough that they have for,the winter cars are dryer,because the corners are dryer yeah well,and we have a family of pigeons up here,and right under us we have the stream,beautiful man,i love it very cool this this place,feels like,i'm in a 200 year old house yeah i can,feel it especially this corner,cornmeal so it's more than 200 years,it's,it gives you the impression like very,very long time ago,and over here we could see the,bifurcation,literally right here wow okay so it says,and that the easy what does that mean,that means egmc,and black sea is this black aj,and so this was like this like forever,uh now they have make like a more,some investment so to share in the,proper way but it has been always like,it into parts well ancient times this is,where it always split,incredible it's very low obviously it's,winter,but during summer months probably,flowing,this is really really cool bro i had no,idea,so that is north and this is south,and now you know if you want to see the,only be forcation in europe,come here pretty amazing black sea,aegean sea there's only two in the world,you gotta visit it right now let's go,inside,let's eat some food i am really really,hungry,it's so cold right now winter in kosovo,prepare for winter winter has come,winter's here dude i'm loving this,restaurant,stone building it's like rustic again,modern,you have wine everywhere in this place,you have like,some paintings and have you seen the top,the roof,how it is it's like an old house like a,traditional house yeah there's a,second floor i guess and they also have,like private rooms so one to the right,one to the left we're gonna place,ourselves there right so we're gonna sit,there,and very open space we're gonna go in,the kitchen but hold on we need a rocky,so david this is a queen saraki,well i've tried before but,smell is so good when you're in kosovo,do you like the albanians,oh that's smooth mmm delicious kitchen,so the bread you know after he prepared,like in the cubes,yeah he has already done it but it has,to stay like half an hour to extend,he puts it on the pan and then he waits,half an hour so expands and then he puts,it into the oven,and now my friend here is making us an,almond so it's a vegetable omelette i,got broccoli cauliflower,carrots delicious so we're gonna have,omelettes we're gonna have bread,probably something else,i'm so hungry it's already 9 30 in the,morning,is like a kind of bread pita bread with,cheese,so what is this it's like peppers with,cheese and he's putting cheese on top,oh my god give me one,daddy we saw how they made the bread we,saw them made,bread with cheese also tava with peppers,and like,cream yeah cream uh it's called cheese,in albanian so it's all they did that,we're gonna have one of those,we saw the omelet and he pulled open,like he opened up,

Rating Breakfast Around The World: Worst To Best (@kwo.owk TikTok Compilation)

Rating Breakfast Around The World: Worst To Best (@kwo.owk TikTok Compilation)

what is the best breakfast in the world,that is the question that i set myself,to answer by trying each and every,single one of them for now i tried the,breakfast of 24 different countries and,i had some interesting results so here's,me trying those breakfasts over the past,year in order from worst to best rating,breakfast around the world netherlands,this right here is,it's literally just chocolate sprinkles,on butter toast and i have to be honest,here guys this is a ridiculous breakfast,if i wanted a sugar rush in the morning,i just eat cereal 2.5 out of 10. comment,your country so i can make your,breakfast rating breakfast around the,world netherlands so i have reviewed,hakhil before and gave it a 2.5 out of,10 but i seem to have upset the entire,country of the netherlands so i'll just,do it again according to what the,comments said firstly i got the milk,chocolate version now so i hope you're,happy i also opened it correctly i took,a piece of white bread from a dutch,grocery store and i didn't toast it i,don't know why you think that's better,but i didn't i buttered it thoroughly,from edge to edge and i applied more,sprinkles way more sprinkles because you,are really upset about that is this,enough sprinkles,is this now that i tried the proper,version i would like to admit that i was,wrong my rating was a bit too high i'm,going to update it to 1.5 out of 10.,absolutely ridiculous comment your,country so i can try a better breakfast,than this please i'll see you in the,next one rating breakfast around the,world the u.s when it's not sugary,cereal for breakfast which i'm not even,gonna consider because it's just a you,know a spoonful of capitalism the,american breakfast is simply a bad,impersonation of the european diner,style breakfast so essentially we have,pancakes which you know they're good but,with the butter and syrup on top they're,just dessert cosplaying as breakfast we,have bacon which sure it's bacon and,fried eggs the only respectable part of,this dish and listen all these things by,themselves are not bad but bringing them,all together in this fashion plus don't,forget about the glass of freshly,squeezed sugar concentrate results in a,sad and frankly soulless breakfast not a,big fan three out of ten comment your,country so i can make your breakfast,rating breakfast around the world france,breakfast is not a particularly,important meal in france which is why,they usually go simple with a tartin,which is a piece of baguette that's,slathered with butter and or jam plus a,cup of coffee oh and remember that,ratatouille scene,it's true the french may also consume,pastries like the,chocolate,the pan,and the world famous buttery croissant,and even though i love all these things,and i'd love to eat a fresh croissant in,a small parisian cafe this is not good,breakfast in my book je suis de soleil,i'm giving the french breakfast a qatar,out of 10. raiding breakfasts around the,world,russia these are syrniki they are,pan-fried cheese patties made out of,cottage cheese eggs flour and sugar,they're shallow fried in oil,and then served with sour cream and jam,and they were pretty good solid,breakfast but a bit one-dimensional 6.5,out of 10. comment your country so i can,make your breakfast rating breakfast,around the world brazil this is pao de,queijo they're little brazilian cheese,buns made with tapioca flour that i'm,putting into a bowl right here and,adding some salt to over this mixture,i'm gonna pour some boiling hot milk,mixed with some oil and now the task is,to mix this up until it becomes kind of,doughy this must be the stickiest thing,i've ever made so now just crack an egg,on top of it and get it incorporated,after that i added my cheeses some,mozzarella and some parmesan cheese mix,until well incorporated and it's time to,make some balls i just love handling,balls in the morning,anyways bake these at 200 celsius for 20,minutes and check these out they look so,cute and yeah we gotta break these balls,open look at that cheesy sticky goodness,and these were super fun to eat i,respect them as a snack but as a,breakfast i gotta say not very,compelling i'm gonna give them a 6.5 out,of 10. comment your country so i can,make your breakfast rating breakfast,around the world this is changgua from,colombia and it's actually a milk based,soup this is one of the most interesting,breakfasts i've tried to be honest we,start by heating up equal parts water,and milk adding some butter and some,aromatics we have some spring onions and,some cilantro and i'm giving both of,them a rough chop we're gonna get those,in there and bring the soup to a gentle,simmer next i'm gonna drop some eggs in,this broth and the goal here is to poach,the eggs i wanted a bit of a harder,pouch so i left them in there for about,five minutes and that's pretty much it,now apparently this is commonly seen as,a hangover cure and i can totally see,that it's a heartwarming soup that feels,very soothing and light at the same time,it kind of fee

Traditional ALBANIAN BREAKFAST in Berat!! Exploring ELBASAN CASTLE | Berat to Pogradec, Albania

Traditional ALBANIAN BREAKFAST in Berat!! Exploring ELBASAN CASTLE | Berat to Pogradec, Albania

okay,good morning everyone i hope you're all,doing well this is david hoffman from,david's been here coming,from beautiful beta albania one of two,unesco world heritage,ottoman medieval towns in the country,this place,is gorgeous yesterday we explored the,whole town,we saw the museum we went to the castle,we went you know we walked around bought,souvenir,and after that we drove to a winery,tried some wines some ikea and then,finally we had dinner,right here at the castle park hotel,which is where i slept last night,amazing slept like a baby stuff like,only six hours but it's fine,and then today we're gonna do we're,gonna have breakfast here we're gonna,learn how to make petula which is,albanian,donut you mix it with like marmalade and,jam oh my god this is the best thing,ever,and then after this we're going to drive,over to the city of al-basan,we're going to see the castle some more,you know historical sites and then from,there we're going to drive straight to,lake oard to the town of pogradats,all right guys let's do this this is the,petula how are you i'm fine thank you,good morning,did you sleep well yes amazing thank you,so alma this is how you make pathology,it has to be like,boiling hot oil yes if not it doesn't,absorb the oil right,this is the secret,don't put a lot of petula inside okay,only three or four,per day don't take oil and this is these,are smaller because i actually had like,big ones so we do smaller and we eat,with butter,that we do in this mood oh yeah we will,do,like this okay and with the jam nicole,is the kind of uh,yeah so good,so basically you mix it with like,marmalade or with honey,yes butter honey and blue cheese,depends on how they want the toys but,do is come here castle park only for,petula,oh my god okay perfect so i'm i'm hungry,like let's go eat it yes perfect oh,so this is your homemade bread this is,like a monster bread,oh it smells so good smells sweet,like it smells sweet this one has corn,yes the hair has a little bit,okay and the oil of olive or this is,so good perfect we leave a little bit,and we will put water before,because in albania yogurt with water we,call,though,by the way i've never seen butter being,made yeah i've never seen it,it's the first time amazing,so it takes 10 to 15 minutes to mix the,water with yogurt to make,butter,i'm super happy i'm here okay it's my,turn,so,oh my god it's not easy it's not easy,so she just pulled it up and you can see,it's starting to form the butter,it takes another like 5-10 minutes so i,think that's good,all right my friends let's dive on this,food what,a feast he's back he's back yeah john,yeah of course yeah so good to sunrise,yeah it's amazing overlooking the,mountain here,so beautiful and here my friend we have,homemade,butter this is crazy,this is a feast right here we have,delicious eggs,with like some herbs we've got fresh,butter,we have harbor eggs we have fermented we,have glico,petola petula right here and this over,here is,what what is this one after we do butter,we take butter,and we have the rest is blood that's,yogurt with,whoa but in our family it's super fresh,so definitely we call it albania red,bull so gives you power,she just poured this from where she made,the butter she took out the butter,and all the excess all that like super,liquidy,yogurt basically is what the,love,it's hard to say some eggs,delicious the most delicious thing you,can have,for breakfast in albania so lots of eggs,for breakfast here,let's take one cheese there this place,is famous for the olives,is the like the number one producer of,olives in all of albania,and here we have the petula so get like,two pepulas just get some butter,right here put it right there wow look,at this the butter,literally is melting on the bread,oh wow the bread's fluffy has corn,so here we have the same butter just,obviously they made it earlier,i'm not a huge butter guy but that was,probably the best butter i've ever had,in my life like,straight up that was so good now i'm,going to have some of these eggs,it's like it's a great bin with some,herbs,delicious some onion,mm-hmm mmm red pepper green pepper,they love red and green pepper right,that's like the biggest thing here,this progress has scrambled eggs cheese,red and green pepper,what makes it so good is that fresh goat,cheese,like so fresh,and over here i have a bunch of jams,right so i'm gonna try this one,i don't know what this is right now what,is this one,no idea right super soft dough,i love the golden texture around it and,this is quince,marmalade this is a cherry one,not splico which is so special,this takes uh 60 days to prepare you,know,the difference between glico and,marmalade is,what basically this is still the whole,like fruit,that's not they take the knot put in the,water,they need to change for around 30 days,every day the water,so the nuts will lose,you know because it's still not yet,ready to eat it,super delicious like gummy bear you know,it's like a gummy,gummy sensation oh it's like

Albanian food tour: Sheep's had and beer for breakfast anyone?

Albanian food tour: Sheep's had and beer for breakfast anyone?

That is wild boar.,There's one small issue Nick.,What is it?,I'm vegetarian.,Hey, everybody,it's Eva here reporting from Tirana,the capital city of Albania.,It's my first time,in Albania,and honestly, I'm already loving it.,There is so much going on here.,This is a really, really interesting place.,My local guide Nick,told me to meet him here,at the roundabout,and he said that,I will very, very easily spot the car,because it really stands out from the crowd.,So,let's see.,That must be Nick.,He's right,the car does stand out from the crowd.,Hi Nick.,Hi, nice to meet you.,Welcome to Albania.,It's kind of hard to open it.,All right.,We're at a busy roundabout,so I think we better get in the car,and drive off.,Yeah, exactly.,Listen, you got to do it again.,You know, it needs a hard pull,we call it the Russian bang.,Yeah, you got it.,All right.,We're off to grab some Albanian food.,Let's go.,So Eva, I'm going to show you,the basic traditional Albanian food.,I mean, this method has been used,for a long time,and here we've got a restaurant,that does that still.,We are meat lovers in Albania, you know.,Oh my God, what is that?,Wild boar.,You're full of surprises.,I definitely didn't expect to see this.,What time is it 10 a.m.?,Yeah. I mean, that's how,we start the morning.,You know, a beer, some good meat.,There's one small issue, Nick.,What is it?,I'm vegetarian.,Oh, my God, I brought you to the wrong place.,Nick has promised me a traditional,Albanian feast, hopefully one,that's a veggie friendly.,This is so nice,it's just like a little spot tucked away,in a narrow alleyway.,What do we have here?,Oh, we have some special drink here.,It's Albanian holy water.,I'm very curious as to how holy,this water makes you,or how unholy.,It makes you so holy,if you drink like ten glasses of this,you're going to start preaching.,All right. Cheers.,So here we've got,grilled aubergines with vegetables.,Here I've got sarma,which are popular across the entire region.,All the way from the Balkans to Eastern Europe.,There we've got byrek, right?,Yeah.,Traditional byrek. And here we've got,cheese and peppers and cabbage.,This is amazing.,What about this, though?,That looks a little bit foreign to me.,The intestines are with the liver,and other parts, heart,you know, wrapped up and cooked slowly.,So its like organ meat,scrunched up and then wrapped up in intestines.,Man, that sounds really harsh.,I mean, after that lamb's head,now intestines and organ meat.,Come on this looks like veggie.,You see, its like a branch here.,All right.,Let's put this feast,to the taste test.,Oh, my God, that's so good.,I never thought that cabbage could taste this good.,Welcome to the veggie paradise.,We're just on our way,to the lagoon of Patok,to meet with a very special lady ,who runs her own restaurant there.,It's an amazing story of human resilience.,I've been promised an unusual Albanian dish,but I have to help cook it first.,We have arrived.,All right,again, and this is it.,Hi Diela,nice to meet you.,How are you?,This is such a beautiful place.,You can see all the exposed rock.,It's incredible.,It's unusual.,Mine and Noshi's story.,Here is where our journey began. ,When we came, we had nothing,only this stove.,All you see we built it ourselves,built with our own hands,as we Albanians say.,Diela is just leading me into,their beautiful kitchen,the historic kitchen. ,This is where it all began.,One really interesting thing,about this kitchen that I've noticed,there is not a single stove here.,Everything is made on the fire.,Welcome I am Noshi.,I am the boss's husband.,My turn? I should turn it?,It's so heavy.,How am I meant to turn it?,Okay well clearly he doesn't trust me.,No no no.,No?,Ready?,And here?,Like this?,Not good.,Not good.,I won't explain twice how it's done.,There we go.,That's true elegance.,That's true flair.,You know what,I'll just stick to the tasting part,leave the cooking to the pros.,Clearly, I am not made,for cooking or such hard work.,I am definitely made for eating delicious food.,Just kidding.,Anyway, I'm going to go outside,grab a seat over here next to the lagoon,and wait for my food.,Yes.,What an amazing experience it's been,to visit this beautiful part of Albania,and try all that delicious food.,And don't worry,we're not saying goodbye to Nick just yet.,He'll be back in the next episode,to show me Albanian arts and crafts.,If you don't want to miss it,make sure you subscribe,to the Euronews Travel Channel.

Traditional Albanian breakfast recipe - PETULLA / (English voice-over)

Traditional Albanian breakfast recipe - PETULLA / (English voice-over)

today we are gonna cook baytullah Makos,which is baytullah billion traditional,recipe with yogurt so we need a cup of,yogurt a cup of water a cup of flour,you need an egg baking soda and salt,so in order to start doing patella we,put the flour in a big container then we,put the salt in the flour then the,baking soda but the baking soda just,make sure to smash it together so there,is no little bowls so you put it in the,flour making sure you smash it together,before and then you mix it up then you,create a space in the middle and in that,space you're gonna insert the yogurt,this needs to be like preferably,homemade yogurt like a Venus do and then,you could act in the middle with a,yogurt Greek yogurt and then you mix it,up in the middle with a flour the space,that you created before and then slowly,you put together the flour with the egg,and the yogurt,slowly you were gonna put also the water,but little by little not all together,and then keep mixing until the whole,thing is back together and it's a little,bit liquid,keep pouring the water little by little,so this recipe is a traditional of the,young recipe that I used to love in the,mornings my mom used to make it for me,so now the time in the US you know I'd,like to make this recipe myself,and that's why I'm translating the video,because maybe other Albanians you know I,removed a little bit can make it this at,home you just make sure that the whole,thing is you know unique mix then you,prepare a pan is a lot of olive oil,those needs to fry in it the better you,you can do some of them like six or five,the oil needs to be very hot so a member,does to be hot it can be like called the,menu for the pepper in it with this,movement to put the oil,and then you wait until it's golden on,the bottom and then you turn the peddler,return the more,the order obviously you put them in,and the other side is college then you,get a paper towel you put it in the,plate in order to absorb the extra oil,that is gonna form and you can have this,bathtub with you know honey sugar is a,traditional way to eat them,Nutella or anything that you like so,these are a very very good meal,especially for the morning so have a,good meal a good breakfast to the next,video

AMERICANS try ALBANIAN fast food

AMERICANS try ALBANIAN fast food

we're to look at price preparation,presentation alright I'm here with,Sophia and Benny and okay I can never,say your real name what's your name,what's your name,the goofy Asha there you go but we call,him twin we're doing a little comparison,and review up Albanian fast food and us,fast food I'm gonna introduce you to,Matt friend Levi real quick he's gonna,do the US side of this since I'm not in,the US,what's up fam my name is Levi and we are,in the US of A Chinese Tennessee to be,more specific and it's lunchtime so I'm,gonna go eat but first back to Albania,yeah a lot of the fast food places here,in poker that closed down during the,winter time so we're going to this one,that has been open so far I don't know,if it closes or not but I think it's,gonna stay open for most of the winter,this logo looks familiar to anybody,we're looking for different categories,for this comparison and review we're,gonna look at price we're gonna look at,preparation we're gonna look at prep the,presentation or look at taste look at,taste it's about having any one of the,first things that you notice when you,come in here about the preparation is,that right here you can see everything,that they're putting on your food,not all fast-food places have this bar,set up front some of them have it in the,back but more often than not it's up,front where you can see exactly what's,there and exactly what they're putting,on it another thing about the,preparation here is that all of the food,is pretty fresh I mean not gonna be,super fresh but chances are it's more,fresh than in,the us Levi how's the preparation side,over there I would describe the,preparation has concealed you know a 6-3,guy I can see most ever met counter seem,as things but there's this huge wall,that highness everything in fact I,couldn't see any lettuce cheese,hamburger patty you can see the fries,here we have the ubiquitous box and this,thing is dripping increase when we got,going on I mean you got the Flies you,got the key,pita bread you hear me presentation is,about a this is an 8 right now because,you see the oil should be keeping,through the little paper you be but yeah,I lit it now with we got the burger,going here look at that bad boy we got,some fries on here we got some cheese on,there a little hamburger patty down,there I think this is gonna be the,closest to what Levi is eating all right,patty fun I'd say all in all the,presentation is really good it,definitely looks appetizing they put the,fries on the burger,interesting how's the case then it's,potato here we go there's probably,reason they don't want me to see where,they're cheese coming from when they're,patties are coming from this is probably,prison on a track a week and a half ago,and let me tell you this bread is stale,like yeah that one of the works I had,all right talk to me about the taste,my mother was good,straight up ten out of ten you see me,even off the train for the stuff that,drop off,yeah might be think it might be calling,this quits here,one of the major perks of the past week,here at the price all the food that we,just ate less than five euros,okay order number 1 1 1 comes in at 447,that's just for the Big Mac just the,sandwich to me you really know how much,food for the price I've ever be an,Albanian with huge hands but here you,want to take a bite don't be for the, just get a good working at you and,see you next time,Albanian food vs. us that dude what do,you think I think I got Albanian food,cause you know is someone never chopped,before and for the first time it was,ready hidden doing it was good and it's,cheaper than American Crew so I got our,thing going this one I think all in all,the better price and the fresher,ingredients gives Albanian fast food,just a little bit of a leg up on,American fast food but I could really go,from McLaury right now that's all we got,for today and we'll see you guys next,week I'll see you guys next week I don't,know if they were

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